Panera Broccoli Cheese Soup Recipes

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COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

PANERA BROCCOLI CHEESE SOUP



Panera Broccoli Cheese Soup image

Make and share this Panera Broccoli Cheese Soup recipe from Food.com.

Provided by chefnini

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned, grated
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread or bread bowl
2 cups whole milk

Steps:

  • Sauté onion in butter. Set aside.
  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
  • Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
  • Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
  • Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
  • Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Nutrition Facts : Calories 702.6, Fat 53, SaturatedFat 32.5, Cholesterol 158.3, Sodium 803.7, Carbohydrate 31.3, Fiber 3.6, Sugar 11.7, Protein 27.6

PANERA BREAD BROCCOLI CHEESE SOUP



Panera Bread Broccoli Cheese Soup image

I made this for dinner tonight and it was so delicious. Creamy and not too thick, and tons of flavor. Recipe from Key Ingredient.

Provided by Barenakedchef

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or 2 cups bouillon
1/2 lb fresh broccoli
1 cup carrot, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Steps:

  • Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
  • Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

PANERA BROCCOLI CHEESE SOUP



PANERA BROCCOLI CHEESE SOUP image

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped yellow or white onion
1 cup half-and-half
1 (16-ounce) package frozen chopped broccoli
1 (16-ounce) loaf processed cheese (Velveeta or a store brand)
2 (14.5-ounce) cans low-sodium chicken broth
1 cup julienne-cut carrots (shredded carrots are okay)
8 ounces shredded cheddar cheese (2 cups)
Salt and freshly ground black pepper

Steps:

  • In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute, then slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth. When all of the half-and-half is incorporated, add the broccoli and processed cheese. When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture. Add the carrots and simmer for about 10 minutes. Stir in the cheddar cheese and cook for 10 minutes more. Season with salt and pepper to taste. Serve when all the cheese is fully melted and blended through. Read more at http://www.copykat.com/2011/05/12/panera-broccoli-cheese-soup

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Top Asked Questions

How long does it take to make Panera broccoli cheese soup?
Slowly whisk in chicken broth and half-and-half. Let mixture simmer for 15–20 minutes, stirring often. Lower the heat to medium-low and add frozen chopped broccoli and carrots. Bring mixture back to a simmer and cook for 20–25 minutes or until broccoli is tender. Stir in shredded cheddar cheese, until melted. Season with salt and pepper to taste.
How do you make Broccoli and Cheddar soup?
Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Is the broccoli cheese soup at Panera gluten free?
Fresh broccoli, shredded carrots, in a flavorful, beautifully balanced, all-natural, creamy broth; with delicious, melted, gooey, sharp cheddar cheese. And it’s SO easily converted to be gluten free and/or vegetarian. I love a delicious soup just about any day, but copycat Panera Broccoli Cheese soup – YES!
What kind of soup do they have at Panera?
Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.

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